Cherry Cheese Blintzes

Serves: 12

INGREDIENTS

For the Blintzes/Crepes…

4 large eggs

1 cup flour

1 cup whole milk

¼ teaspoon salt

Oil

For the filling …

8 oz. cream cheese, room temperature

8 oz. farmer’s cheese

¼ cup sugar

1 large egg

1 teaspoon lemon juice

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 cup jarred sweet or tart cherries, drained and halved

4 tablespoons butter

Apricot or cherry preserves

DIRECTIONS

To make blintzes/crepes, mix eggs, flour, milk and salt. Set aside. 

Wipe a little oil in a crepe pan. Ladle ¼ cup into pan. Cook about 45 seconds and flip to cook on the other side.

Make a nice amount and set aside.

To make filling, whisk the cream cheese, farmer’s cheese, sugar, egg, lemon juice, vanilla and cinnamon with fork until smooth. Stir in cherries.

Place 3 tablespoons of filling in center of crepe. Roll up and fold in half. Place seam side down on platter. Make several and set aside.

To cook, heat butter in frying pan. Place 4 or 5 blintzes/crepes seam side down. Sauté until golden, about 5 minutes. Turn and cook 3 minutes longer.

Serve warm with a dollop of preserves.